Grind the coffee beans, then add them to a large pitcher.  Pour over 4-5 cups of water. Stir gently to combine and then cover with a kitchen towel. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. Chill in the fridge for up to 1 week.

Combine the coconut milk, vanilla bean extract and condensed milk in a small saucepan and bring to a low boil. Simmer a few minutes, stirring until both kinds of milk are combined- then remove from the heat, cover and steep 10-15 minutes. Transfer the milk to a glass jar and store in the fridge for up to 1 week.

In a bowl, whisk together the coffee, cocoa powder, and the maple until combined. Divide between ice cube trays and freeze until frozen.